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Butterbeer Ice Cream

Ingredients
  

Butterscotch Sauce

  • 1/2 cup brown sugar
  • 1/2 cup whole milk
  • 4 Tbsp butter
  • 1/2 tsp vanilla extract

Ice Cream

  • 2 cups heavy whipping cream
  • 14 ounces sweetened condensed milk
  • 2 tsps vanilla extract

Instructions
 

  • To make the butterscotch sauce, in a saucepan over medium heat, combine brown sugar, whole milk, butter, and vanilla extract. Use a whisk to combine, keep smooth, and cook until thickened. Allow the butterscotch sauce to cool before making the ice cream.
  • In a large bowl whisk together heavy cream, sweetened condensed milk, vanilla extract and cooled butterscotch sauce (except about a tablespoon which will top the ice cream). Once combined, turn on your ice cream maker and pour the ice cream mixture into it. Run the ice cream maker for 15-20 minutes.
  • Pour into your ice cream storage container, drizzle the remaining butterscotch sauce on top, and swirl it into the ice cream.
  • Serve or freeze for later. Ice cream will be very soft right out of the machine.
  • Tip:  When making ice cream be sure to keep your cold ingredients in the fridge and your ice cream insert in the freezer until you are ready to use.